Tuesday, May 25, 2010

Vanilla Pound Cake

I can be finicky when it comes to the "shortcake" I like to nestle my strawberries against. I hate to open up a can of worms here, but when it comes to strawberry shortcake, I want pound cake, vanilla ice cream and fresh sliced strawberries. That's it. I don't want some spongy preformed bowl as my base nor do I want whipped cream anywhere close by. It's strictly pound cake, ice cream and fresh strawberries, without a ton of sugar on them to turn them into a syrupy mess. Have I made myself clear? (I think they get the point Mags.)

Bigger battles have been fought and remain without resolution so I'm not about to ask you to burn your bras in joining me on this issue, but I'll admit that I am curious to find out how you like to eat your strawberry shortcake, especially since strawberry season is upon us. Are you one of those that prefer whipped cream? Do you like sponge cake or worse yet, a biscuit-type base for your strawberries? Do tell. I promise not to judge you too harshly.

As usual, I've sought out a recipe that includes whole grains. At the same time however, I was forced to put on blinders when I added the massive amount of butter called for in this recipe. Pound cake is pound cake people, and it isn't pound cake unless it includes butter. Ask your arteries to play well with others and accept that some whole grains does at least make this dessert a tiny bit more healthy than when using all white flour. (I have blinders for sale if you need them to accomplish this.)

I baked these pound cakes in my mini loaf pans but this recipe will also yield two 8 1/2 x 4 1/2 inch loaves. Increase baking time by 20-25 minutes

Vanilla Pound Cake (from King Arthur Flour's Whole Grain Baking)

1 cup (two sticks) unsalted butter, room temperature
1 cup (4 ounces) powdered sugar
1 1/4 cups (8 3/4 ounces) granulated sugar
1 tsp baking powder
4 large eggs
2 1/2 cups (8 3/8 ounces) whole wheat pastry flour
1 cup (4 1/4 ounces) unbleached bread flour
1 tsp salt
1 cup sour cream (I used reduced-fat, although why bother, right?)
1 TBSP vanilla

Preheat oven to 350 degrees. Spray pans with cooking spray.

To the bowl of your stand mixer add the butter, the sugars and the baking powder. Cream ingredients at medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the beaters and bowl occasionally.

Whisk together the flours and salt in a medium bowl.

On slow speed, add the flour mixture to the batter alternately with the sour cream, beginning and ending with the flour. Stir in the vanilla.

Transfer the batter to the prepared pans. Bake for 30-35 minutes (for mini-loaves) or until a cake tester or toothpick inserted in the center comes out clean and the cake begins to pull back from the edges of the pan.

Remove cakes from oven and cool on cooling rack for 15 minutes before carefully removing the canes from the pans. Allow to cool on cooling rack completely.

13 comments:

Barbara Bakes said...

I don't like sponge cake or worse yet, a biscuit-type base for my strawberries either. In fact I blogged about it last year. http://www.barbarabakes.com/2009/03/cream-cheese-pound-cake.html.

I made that cream cheese pound cake for Mother's Day and served it with strawberries that I pureed half (in the bowl with an immersion blender) added a bit of sugar and orange zest, then added rough chopped strawberries.

The best strawberry pound cake ever. I do love it with whipped cream, but may have to try your yummy ice cream version.

Pam said...

I haven't had strawberry shortcake in ages. I am so stingy with my strawberries I try to make them last as long as possible, usually in a sorbet or frozen yogurt!

Linda said...

We eat our strawberry shortcake on angel food cake with fresh strawberried and real whipped cream. Those vanilla pound cakes do look yummy though! Perhaps with a smidge of jam?

Julie said...

I have strawberries in the frig, just wish I had the cake! This looks so good. I know whole grains are good for you but I am not sure about the whole grains in pound cake?

Amanda said...

I am totally with you. I don't really care for biscuits at all, and sponge cake is ok, but pound cake is definitely my number one choice :) I definitely like the whipped cream, but ice cream sounds rockin' too!

Rosemary & Garlic said...

Mags, you need to come to dinner. I will make you everything that I don't like.

Of course biscuits, come on:)

Anne Marie

June said...

So shoot me but I love it on sweet vanilla scones (aka biscuits), with fresh whipped cream...I also put a little balsamic in the strawberries, a touch of fresh ground black pepper, a dash of worcestershire sauce and a spoonful of sugar. Sublime!

stephchows said...

your way sounds way way better than the norm yum!

Sherry said...

Gotta have whipped cream, the real kind. I prefer pound cake not so much for its flavor but for its sturdiness, as after I slice up the strawberries I sprinkle a little sugar on them and left them juice up overnight. Angel cake sort of falls apart under the juice, whereas pound cake just soaks it in. I also like presenting my strawberry shortcake as a trifle.

msmeanie said...

Hmm..I guess I've only had strawberry short cake one way: with a spongy type of cake, strawberries, and a bit of sugar and a bit of cream. I bet your gagging now! Honestly, though, your version with the pound cake and ice cream sounds sooo much better. And ohmygoodness, whole wheat pound cake?!? You are killing me here. I must try!

Karen said...

Chocolate biscuit, strawberries (cut up and sugar added), whipped cream. :P

Jen @ My Kitchen Addiction said...

My favorite cookbook... and one of my favorite desserts! I am with you.. I prefer my shortcake to be pound cake. And ice cream can't hurt either, although I don't mind the whipped cream all that much.

Megan said...

Give me pound cake and ice cream with my strawberries!!!